Originally Posted by tjus77
A brisket is done when it is done, these temps are quidelines.
So True, So True. Practice makes for very good food. I love to hear people tell me they good great brisket on their 1st attempt. My first one would not make good show leather. I don't think I can miss on a brisket unless I drink too much, or just don't pay attention.
Keep practicing, your briskets will only get better.
Take notes so you can make it more than once.
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